Methods of preparing no bake granola product

ABSTRACT

The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

PRIORITY CLAIM

This continuation application claims the benefit of priority of U.S.patent application Ser. No. 13/434,557 filed on Mar. 29, 2012, now U.S.Pat. No. 8,541,044, issued Oct. 3, 2013.

FIELD OF THE INVENTION

The invention relates to no-bake grain food products and the method ofmaking no-bake grain food products.

BACKGROUND

The invention generally relates to the manufacture of granola andsnack-food products, and in particular to the manufacture of ready toeat food products such as granola bars, clusters and Ready-to-Eat (RTE)snacks which comprise grain and sweetener, optionally comprising nuts,dried fruit and/or seeds.

Grain products of various formulations have long been known. One inparticular is the use of dry grain products used as a hot cereal, suchas oatmeal.

Traditional oatmeal is time consuming to prepare for consumption. Suchhot oatmeal is typically prepared by adding water, and boiling for up to12 minutes. Consumers are demanding convenience, such as portability andease of preparation. Due to inefficient heat transfer in suchconventional preparation methods, however, the preparation time forconsumption cannot be sped up without sacrificing textural quality.

To reduce preparation time and increase the ease of preparation, hotcereal which is capable of microwave preparation is desired. In oneknown method, a grain product is provided which requires the addition ofwater and heat to make a instant oatmeal. However, this method has thelimitation of providing a bland grain product without enhanced flavorand color. In an known method, color can be enhanced by addingcolorants, but this does not provide the improved taste.

There is a need for instant hot cereal which require only the additionof heat for consumption. Additionally, an instant hot cereal shouldprovide the same quality as traditionally prepared hot cereal, such astraditional oatmeal. Therefore, in view of the increased appreciation ofthe beneficial effects of grain products, it is desirable to improve theefficiency, convenience and results of consumer preparation of suchgrain products without sacrificing quality or flavor. Moreover, improvedtaste and manufacturing methods are desirable to meet market demands andprovide alternative taste and texture to a consumer.

In a known method of making snack-food products, such as granola bars,the two basic ingredients are a binder which is typically a sugarsolution and dried components such as nuts, dried fruit and/or cerealproducts. These ingredients are thoroughly mixed and then formed intolarge sheets which are transferred into a drying/baking oven. Whilstpassing through or in the drying/baking oven, moisture is removed fromthe sugar solution binder and also from the components of the snack-foodproduct, resulting in a sheet of dried and or baked, adhered componentswhich can then be removed from the oven and cut into the desired sizesand shapes of the snack-food product. Such a method is described in U.S.Pat. No. 7,169,422 which is incorporated herein by reference in itsentirety.

In the known method, the step of drying and baking the sheet of adheredcomponents in the drying/baking oven is particularly time-consuming andtypically is the rate-limiting step in the process that holds up thewhole of the rest of the production line. The drying step also requiressignificant amounts of energy to dry the adhered components.Furthermore, drying the components also requires an enormous amount ofcapital expenses, such as equipment, materials and space.

In the known method, the grain product is typically dried in adrying/baking oven. Additionally, the drying/baking step allows for theadhered components to become toasted. However, the toasting processtypically results in the outer surface being toasted, while the interiorportion of the adhered component remains untoasted.

It would be desirable to eliminate the need for drying the adheredcomponents in a drying oven. It would be desirable to provide an adheredcomponent with a uniform toasted appearance, which in turn results in auniform taste of the adhered component.

SUMMARY

The invention provides novel products and methods. Specifically ano-bake food product with a toasted appearance is disclosed and a methodof providing a toasted appearance to a no-bake food product is alsodisclosed. In one example embodiment, the no-bake food product comprisesan unbaked grain product and a sweetener.

Although the scope of the invention is provided by the claims herebyappended, it should be understood that variations of the particularembodiments described herein incorporating the principles of theinvention will occur to those of ordinary skill in the art and yet willbe within the scope of the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be further explained with reference to the appendedFigures, wherein like structure is referred to by like numerals throughthe several views, and wherein:

FIG. 1 illustrates a schematic flow process diagram of the prior artmethod of preparation of baked food products.

FIG. 2 illustrates a schematic flow process diagram of one embodiment ofa method of the invention for preparing a granola product.

FIG. 3 illustrates a schematic process flow diagram of an alternativeembodiment of a method of the invention for preparing a granola product,as shown in FIG. 2, involving adding water to the no-bake grain mixture.

DETAILED DESCRIPTION

The invention provides novel products and methods. Specifically there isdisclosed a no-bake food product with a toasted appearance and a methodof providing a toasted appearance to a no-bake food product. In oneexample embodiment, a no-bake food product comprises an unbaked grainproduct and a sweetener. The optional water component can be about 1% toabout 5% by weight of the no-bake grain mixture.

The invention includes a method of making a granola or snack-foodproduct in which there is reduced wastage of material in forming the endproduct and can also increase production efficiency of making suchproducts. In accordance with the invention, a method of making a granolaor snack-food product comprises, mixing at elevated temperatures,ingredients for a granola or snack-food product to obtain a formablemixture, wherein a sweetener is liquid at said elevated temperature andsets when cooled to room temperature; while at an elevated temperature,whilst the sweetener is still liquid, forming the mixture into a productprecursor; and cooling the product precursor to set the sweetener,thereby obtaining a no-bake food product. Thus, the sweetener is in aliquid state at an elevated temperature used for mixing of the productingredients and sets when cooled, binding the ingredients for theproduct and setting to a relatively non-sticky and dry state suitablefor the desired end product without further drying or processing steps.The ingredients are typically selected from the group consisting ofgrain, sweetener, nuts, seeds, fruit, and mixtures thereof.

Composition of No-Bake Food Product

One element of the invention is grain. The grain of the invention cancomprise any suitable grain such as oats, maize, rice, barley, wheat,sorghum, millet, rye, triticale. fonio, buckwheat, quinoa, kaniwa, teff,wild rice, spelt, einkorn, emmer, durum, amaranth, flaxseed, kamut andcombinations thereof. In one embodiment, the grain is oats. In anotherembodiment, the grain is rice. The weight percentage of grain is about25% to about 93% of the total food product.

One element of the invention is sweetener. The sweetener of theinvention can be any suitable sweetener such as brown sugar, molasses,honey, confectioner's sugar, aspartame, sucralose, saccharine, fructose,sucrose, glucose, xylitol, malitol, corn syrup and combinations thereof.In certain embodiments, the sweetener is a reducing sugar. Examples ofreducing sugars such as, honey, fructose, glucose, galactose, lactoseand maltose. In an embodiment, the use of at least one reducing sugar isused. In embodiments where more than one sweetener is used at least onereducing sugar in combination with a sweetener is preferred. The weightpercentage of sweetener is about 0.02% to about 70% of the total foodproduct.

In various exemplary embodiments disclosed herein, the sweetener is asugar solution which is liquid at an elevated temperature and which isset when cooled to below about 105 degrees F. Room temperature isgenerally considerably below about 75 degrees F. and thus the sweeteneradvantageously sets such that the sweetener will not risk melting in thehand of the consumer or in storage or in transit. In an exampleembodiment the sweetener is set when the sweetener changes from a liquidto a solid or semi-solid. Setting temperatures of sweeteners of thevarious embodiments are well known by one of ordinary skill in the art.

Sugar-containing solutions are particularly suitable as a sweeteneraccording to the invention and they can easily and inexpensively beprepared with entirely edible contents. They have a sweetnessappropriate for a sweet or confectionery snack and are in wide use inthis field. The sugar solutions used in embodiments described herein arecharacterized in that they have the properties set out above, namelythat of being liquid at, or capable of being made liquid by heating to,elevated temperatures and setting when cooled to room temperature.

The properties of the sweetener are related to the concentration ofsugar or sugars therein, and generally the higher the solids content ofthe sweetener, the higher its boiling temperature and the higher itssetting temperature. Whatever concentration is adopted, suitablesweeteners are sufficiently liquid during processing and forming thedesired shape of a product precursor. A product precursor is defined asa combination of components before a final food product is formed. Oneexample embodiment of a product precursor is the mixing of grain,sweetener and water prior to heating. Another example is the heating ofgrain, sweetener and water prior to forming a sheet. Another example isa grain, sweetener and water after heating being formed into a sheetprior to being cut or packaged.

Generally, there is a point at which the concentration of sugar is suchthat no workable sweetener solution can be obtained. The sugarconcentration in a sweetener should usually not exceed about 70% byweight of the entire grain mixture. The sugars in a sweetener may beselected from individual sugars and/or combinations of all ediblemonosaccharides and disaccharides to provide the properties describedherein.

The no-bake food product described herein can also comprise additional,optional ingredients. These ingredients can be added to enhance theoverall health, taste, appearance and/or texture of the no-bake foodproduct.

Nuts. The no-bake food product may also include at least one type ofnut. The nut is selected from a group consisting of peanuts, walnuts,cashews, pecans and almonds.

Seeds. The no-bake food product may also include at least one type ofseed. Seeds may be selected from a group consisting of pine nuts,sunflower, sesame and flax.

Fruit. The no-bake food product may also include at least one type offruit. The fruit is selected from a group consisting of dates, prunes,figs, apricots, peaches, apples, pears, cranberries, blueberries,strawberries, cherries, mangos, pineapples, papaya, grapes kiwi, dragonfruit and pomegranates. Fruit may be in the form of flavorants,particulates, or a layer on the final food product.

In addition to the aforementioned optional ingredients, compounds mayalso be added to enhance the over finished no-bake product. Although,optional ingredients such as nuts, seeds, and fruit are preferred,additional ingredients to enhance the no-bake food product can also beadded. One example is the addition of sodium bicarbonate to the no-bakefood product. Sodium bicarbonate may provide a leavening effect whichmay impart a different texture to a grain food product. Sodiumbicarbonate may also impart unique flavors and colors to grain productsof the invention. Sodium bicarbonate may also impart acceleratedtoasting a grain product.

Another optional ingredient may be food pieces. Food pieces are definedas cereal or farinaceous in nature such as corn, wheat, rice, barley andthe like, and are not limited thereto, but includes any similar basefood piece derived from protein, starch, fiber or combinations thereof,with or without fat and other ingredients. Many of these food pieces aremade by forming a dough, either cooked or uncooked, and shaping thedough and finally toasting, baking or deep fat frying a piece to providethe finished product.

In variations of the invention, a food piece is a puffed or expandedpiece fabricated from a cooked cereal dough by deep fat frying. However,the base pieces can also be supplied by a wide variety of breakfastcereal pieces such as those in the form of flake, shreds, and biscuitsand puffed pieces of various shapes and sizes, e.g., spheres, rings,letters, and/or figurines. In one embodiment the base pieces are plainor uncoated. However, cereal base pieces having a pre-sweetener coatingor vitamin slurry can also be utilized.

Other ingredients may also be included in the no-bake food product inaccordance with usual practice in this field, such as salts,preservatives, colorings, artificial flavors, natural flavors andantioxidants.

In an alternative embodiment, the grain mixture comprises the additionof water after toasting. Once the grain mixture is sufficiently toasted,water is added to the grain mixture. The grain mixture and water arecontinuously agitated until substantially all water is absorbed in saidgrain mixture. The grain mixture is then moved to a cooler wheel. Oncesufficiently cooled, the grain mixture is moved to a packaging linewhere the grain mixture is portioned and packaged.

Process of Making a No-Bake Granola Product

A method described herein is suitable for the manufacture of snacks suchas “granola” bars from ingredients such as nuts, fruit, dried fruit,cereals, and grain products. The ingredients can be mixed at atemperature of 200 degrees F. or higher, though not so high as to riskcaramelization or burning of the sweetener. A method of making a foodproduct is also suitable for manufacture of breakfast cereals. In thecase of breakfast cereals, the mixture is typically formed into aproduct precursor that is a natural-shaped cluster of ingredients. Formanufacture of products such as granola bars the product precursor isbar-shaped; e.g. rectangular

A method of making a no-bake granola bar, in one example embodiment,comprises a grain component and admixing a sweetener to said graincomponent. The weight percentage of sweetener is generally about 0.02%to about 70% of the final food product. The elevated temperature atwhich the sweetener is in a liquid state and is sufficiently liquid forno-bake food product ingredients to be mixed with the sweetener byconventional mixing equipment is at about 200° F., alternatively can beat about 240° F. or at about 250° F. Generally, the sweetener, grain andoptional ingredients are at substantially the same temperature duringmixing, so that the sweetener remains liquid during mixing and does notset until the product precursor has been formed and then cooled.

In this example embodiment, the elevated temperature of the ingredientsis raised in a container (or heating device) with a surface temperaturefrom about 200° F. to about 500° F. This elevated surface temperatureprovides a substantially uniform toasting of all ingredients. Toastingcan be evidenced by a darkened color on the grain portions of themixture, a generally golden color, and a toasted smell. Additionally,the invention defines toasted as having an L* value of about 50 to about64, an a* value of about 4 to about 9, and a b* value of about 18 toabout 21, when measured on the L*a*b* color space scale. In one exampleembodiment, at least 60% of the grain mixture will comprise a L* valueof about 50 to about 64, an a* value of about 4 to about 9, and a b*value of about 18 to about 21. In another embodiment, at least 70% ofthe grain mixture will comprise a L* value of about 50 to about 64, ana* value of about 4 to about 9, and a b* value of about 18 to about 21.In yet another example embodiment, at least 80% of the grain mixturewill comprise a L* value of about 50 to about 64, an a* value of about 4to about 9, and a b* value of about 18 to about 21. In an exemplaryembodiment substantially all of the grain mixture will comprise a L*value of about 50 to about 64, an a* value of about 4 to about 9, and ab* value of about 18 to about 21.

Referring now to FIG. 1, is described a method of making a baked foodproduct. A flow chart shows the process for forming segmented granolabars pursuant to the prior art method. The prior art method 10 firstcomprises food ingredients mixed into a grain mixture 20 and the grainmixture is placed in a mixer 30, spread with an APV spreader 40 andformed into a slab on a compression belt 50. The grain mixture is formedfrom food ingredients commonly used in ready to eat baked food products.In one embodiment, a binder syrup can also be used with supersaturatedsugar solutions, one example of this method is found in U.S. Pat. No.7,169,422.

After the grain mixture is placed through an APV spreader 40, the grainmixture is next compressed with compression rollers (not shown) on acompression belt 50 to a desired thickness. The grain mixture is thenbaked in an oven 60. Baking can be practiced in any commercial ornoncommercial oven depending on batch size capable of maintaining therequired temperature for the required time. Commercial ovens includeband or continuous conveyor ovens such as those manufactured anddistributed by Proctor & Schwartz, Werner Lahara and Spooner. A typicalcommercial oven will have multiple zones; a first zone to rapidly heatthe product, a second zone to remove moisture and bake the productdeveloping color and flavor and third zone to remove additional productmoisture. In one embodiment, the grain mixture is baked for a prolongedperiod in an oven to remove the extra water to make a crunchy granolabar. In one embodiment, the granola pieces are transported through theoven on a sheet metal conveyor made of solid carbon steel. In anotherembodiment, the baking process is carried out at a sufficiently lowtemperature to dry the chewy granola, but not to overly modify or cookthe same. This can be accomplished by drying the granola in an oven for5-15 minutes at a temperature of less than about 400° F. Alternatively,the baking is achieved by baking for about 10 minutes at 370° F. in theoven 60. In an alternative method, the prior art describes ingredientsbeing dried in an oven 60 for 10-20 minutes at a temperature greaterthan 250° F. The grain mixture is then placed through a slitter 70 toform strips of finished baked product. The grain mixture is then placedin a guillotine cutter 80. After cutting, the grain mixture, in the formof bar or pieces, run along a cooler 90. The pieces or bars are then runalong a packaging line 100 and placed in wrapper or containersappropriate for storing a finished product.

One example embodiment of the invention is shown in FIG. 2. FIG. 2illustrates an example embodiment to process food product ingredients.This figure is shown for purposes of illustration and is non-limiting innature. The invention provides the use of high surface temperature andsubstantially continuous agitation of the grain mixture to provide asubstantially uniform toasting appearance to the grain mixture. However,the this should not be overshadowed by the different ways mixing orcombining compositional elements of the grain mixture are describedherein.

Referring again to FIG. 2, which illustrates one example embodiment ofthe invention the grain and sweetener are mixed together to form a grainmixture slurry 110. Additional optional ingredients may be added duringany point in the mixing step of the process of the invention. The grainmixture is placed in a cooker or mixer (hereinafter mixer) 120. Thegrain mixture at this stage is between ambient temperature (typically70° F.), and an elevated temperature of 250° F. In this exampleembodiment of the invention can use any type of mixer that provides heatand agitation to the grain mixture. A continuous flow interrupted paddlemixer can also be used in other embodiments. Alternatively, the mixingstep takes place in a bowl of a mixer equipped with a media jacket forheating the contents of the mixing bowl. A media jacket such as a steamjacket, oil jacket or electric jacket are within the scope of theinvention. Any mixer with the ability to obtain a surface temperature ofbetween 200° F. and 500° F. is within the scope of the invention.

The mixer is also used to provide agitation to the grain mixture toprevent the grain mixture from charring or burning during the mixingprocess step, although mixing speeds necessary to perform the toastingprocess of the invention depends on the surface temperature of themixing container. Additionally, the mixer should provide agitationsufficient to provide a substantial portion of the grain mixture comeinto contact with the mixing container surface, to provide a consistenttoasting of the substantial portion of the entire grain mixture batch.Once the grain mixture is sufficiently toasted, the grain mixture ismoved to a spreader 130. Toasting in the mixture is determined by theappearance of the grain mixture. Toasted grain mixture is defined ashaving an L* value of about 50 to about 64, an a* value of about 4 toabout 9, and a b* value of about 18 to about 21, when measured on theL*a*b* color space scale. In one example embodiment, at least 60% of thegrain mixture will comprise a L* value of about 50 to about 64, an a*value of about 4 to about 9, and a b* value of about 18 to about 21. Inanother embodiment, at least 70% of the grain mixture will comprise a L*value of about 50 to about 64, an a* value of about 4 to about 9, and ab* value of about 18 to about 21. In yet another example embodiment, atleast 80% of the grain mixture will comprise a L* value of about 50 toabout 64, an a* value of about 4 to about 9, and a b* value of about 18to about 21. In an exemplary embodiment substantially all of the grainmixture will comprise a L* value of about 50 to about 64, an a* value ofabout 4 to about 9, and a b* value of about 18 to about 21.

The next method step, in this example embodiment, comprises transferringthe grain mixture to a spreader 130. The spreading can be accomplishedby a commercially available depositor or manually. In this exampleembodiment the product is deposited in a uniform depth of about 7.6-12.7cm. (3-5 inches). Depositing the toasted grain mixture in such a uniformmanner will allow for more precise and more consistent quality in thefinished product. In a manual operation, toasted grain mixture can bedeposited on baking sheets alone or lined with baking parchment paperand spread to a uniform depth for optional compression. If the desiredend product of the grain mixture is granola bars, then included in thedepositing step can be a compressing sub-step to a uniform thickness andto form a slab or continuous ribbon of granola. Compression is easilyaccomplished through the use of smooth heavy rollers or smooth rollersapplied with constant pressure to the toasted granola mixture after itis deposited. In an embodiment, the grain mixture is pressed into molds.

The next optional method step includes passing the compressed grainmixture through a slitter 150 and a subsequent guillotine 160. It isappreciated that one of ordinary skill in the art could use severalknown methods to perform the cutting step with any type of cutter suchas a traditional guillotine cutter or rotary cutter.

The next optional step comprises the grain mixture being cooled by acooler device 170. Cooler 170 as taught herein may be cooling fansblowing ambient or chilled air over the granola product. The granolapieces are then transported along conveyor belts to be packaged along apackaging line 180. In one embodiment, the granola pieces are packagedin packages typical in the food industry, such as individually packagedready to eat bars.

Referring now to FIG. 3, which illustrates one embodiment of theinvention, the grain and sweetener are mixed together to form a grainmixture slurry 200. Additional optional ingredients may be added duringany point in the mixing step of the process of the invention. The grainmixture is placed in a cooker or mixer (hereinafter mixer) 210. Thegrain mixture at this stage is between ambient temperature (typically70° F.), and an elevated temperature of 250° F. The invention can useany type of mixer that provides heat and agitation to the grain mixture.A continuous flow interrupted paddle mixer can also be used in anotherembodiment. Alternatively, the mixing step takes place in a bowl of amixer equipped with a media jacket for heating the contents of themixing bowl. A media jacket such as a steam jacket, oil jacket orelectric jacket are within the scope of the invention. A heated paddlemixer may also be used. A mixer with the ability to obtain a surfacetemperature of between 200° F. and 500° F. is within the scope of theinvention.

In this example embodiment, the mixer provides agitation to the grainmixture to prevent the grain mixture from charring or burning during themixing process step. Although mixing speeds necessary to perform thetoasting process of the invention depend on the surface temperature ofthe mixing container, a mixer that can adequately mix substantialportion of the contents of the batch of grain mixture is preferred.Additionally, the mixer should provide agitation sufficient to enable asubstantial portion of the grain mixture to come into contact with themixing container surface, to provide a consistent toasting of thesubstantial portion of the entire grain mixture batch.

Toasting in the mixture is determined by the appearance of the grainmixture. Toasted is defined as having an L* value of about 50 to about64, an a* value of about 4 to about 9, and a b* value of about 18 toabout 21, when measured on the L*a*b* color space scale. In one exampleembodiment, at least 60% of the grain mixture will comprise a L* valueof about 50 to about 64, an a* value of about 4 to about 9, and a b*value of about 18 to about 21. In another embodiment, at least 70% ofthe grain mixture will comprise a L* value of about 50 to about 64, ana* value of about 4 to about 9, and a b* value of about 18 to about 21.In yet another example embodiment, at least 80% of the grain mixturewill comprise a L* value of about 50 to about 64, an a* value of about 4to about 9, and a b* value of about 18 to about 21. In an exemplaryembodiment substantially all of the grain mixture will comprise a L*value of about 50 to about 64, an a* value of about 4 to about 9, and ab* value of about 18 to about 21.

In an alternative embodiment, once the grain mixture is sufficientlytoasted, water is added to the grain mixture. The grain mixture andwater are continuously agitated until substantially all loose water isabsorbed in said grain mixture. The grain mixture at this point has apaste-like or thickened consistency. The grain mixture is immediatelymoved to a cooler wheel 220.

The next optional method step comprises the grain mixture being moved toa packaging line 230, where the grain mixture is portioned and packaged.In one example embodiment, the packaging is a paper container availablefor freezing, where the container is a single-serving portion. In analternative embodiment, the package is a plastic container for a singleserving portion. Although single-serving containers are preferred, anycontainer suitable for packaging food-products are within the scope ofthe invention. Containers that are safe for use in freezing foodproducts and microwaving food-products are especially preferred.

While the invention has been particularly shown and described withreference to a preferred embodiment, it will be understood by thoseskilled in the art that various changes in form and detail may be madetherein without departing from the spirit and scope of the invention.For example, the dimensions may be changed to increase or decrease theoverall size of the grain mixture pieces and the grain mixturecomposition may be varied to adjust the texture and flavor of the finalproduct, and to accommodate various flavor combinations, inclusions,and/or fillings.

TABLE The following examples are exemplary and are meant asillustrations and non-limiting in nature. Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5Ex. 6 Ex. 7 Ex. 8 Ex. 9 10 Ex. 11 Ingredients Rolled Oats 100 100 33 6033 20 10 10 10 10 10 Quick cook 33 40 33 40 45 45 45 45 45 rolled oatsQuick cook 33 33 40 45 45 45 45 45 steel cut oats Sweetener 42 38 35 3530 25 20 20 15 15 20 Canola Oil 20 20 20 20 20 15 15 12 15 15 15Refiners syrup 11 6 7 6.5 5 4 3 3 3 3 Salt 1.2 1.4 1.4 1.4 1.4 1.4 1.41.7 1.6 1.25 1.4 Sodium 0.4 0.5 0.5 0.4 0.4 0.4 0.4 0.4 1.4 1.4Bicarbonate water 400 total weight (g) 174.6 165.9 162.9 163.3 155.8145.8 139.8 134.1 136 135.65 539.4 Optional Ingredients Nuts walnutsFruit apples cran- berries

What is claimed is:
 1. A method of preparing a no bake food productcomprising: A. providing an unbaked grain product, wherein said unbakedgrain product has not been previously heated at temperatures above 200degrees Fahrenheit; B. adding a sweetener and sodium bicarbonate to saidunbaked grain product to form a grain mixture; C. agitating said grainmixture in a container while heating, until said grain mixture istoasted, wherein the surface of said container is about 200 degrees toabout 500 degrees Fahrenheit; and D. forming the toasted grain mixtureinto the no bake food product.
 2. A method of claim 1, furthercomprising the step of removing said grain mixture from heat when saidgrain mixture reaches a temperature of at least above 240 degreesFahrenheit.
 3. The method of claim 2, wherein the grain mixture istoasted so as to have a water content of about 0.01% to about 5%.
 4. Themethod of claim 1, further comprising the step of forming said grainmixture into a sheet.
 5. The method of claim 1, further comprising thestep of separating said grain mixture into pieces, wherein said piecesare selected from a group consisting of bars, clusters, and cereal. 6.The method of claim 1, further comprising adding water to said grainmixture after said mixture is toasted, and further agitating said grainmixture until substantially all water is absorbed in said grain mixture.7. The method of claim 6, wherein said water is about 25% to about 90%by weight of said grain mixture.
 8. The method of claim 1, furtheringcomprising the step of adding oil to said unbaked grain product, whereinsaid oil is selected from a group consisting of canola, corn, sunflower,olive, peanut, almond, walnut, soybean, rice bran, coconut, butter,margarine and palm.
 9. The method of claim 8, wherein said oil is about0.25% to about 30% by weight of the grain mixture.
 10. The method ofclaim 1, further comprising the step of adding syrup to said unbakedgrain product, wherein said syrup in selected from a group consisting ofrefiner's syrup, maple syrup, corn syrup, inulin syrup, malt syrup,sorghum syrup, oat syrup, rye syrup, wheat syrup, maize syrup, ricesyrup and barley syrup.
 11. The method of claim 1, further comprisingthe step of adding juice to said unbaked grain product, wherein saidjuice is selected from a group consisting of the juice from dates,prunes, figs, apricots, peaches, apples, pears, cranberries,blueberries, strawberries, cherries, mangos, pineapples, papaya, grapes,kiwi, dragon fruit and pomegranates.
 12. The method of claim 1, furthercomprising the step of adding salt to said grain mixture wherein saidsalt is about 0.01% to about 10% by weight of the grain mixture.
 13. Themethod of claim 1, wherein said grain mixture is measured on the L*a*b*color space while being toasted or thereafter, and wherein about 100% ofsaid of grain mixture having a L* value of about 50 to about 64, an a*value of about 4 to about 9 and a b* value of about 18 to about
 21. 14.The method of claim 1, wherein said grain product is selected from agroup consisting of oats, maize, rice, barley, wheat, sorghum, millet,rye, triticale, fonio, buckwheat, quinoa, kaniwa, teff, wild rice,spelt, einkorn, emmer, durum, amaranth, flaxseed and kamut.
 15. Themethod of claim 14, wherein said grain product is gluten-free.
 16. Themethod of claim 1, wherein said sweetener is selected from a groupconsisting of brown sugar, molasses, honey, confectioner's sugar,aspartame, sucralose, saccharine, fructose, sucrose, glucose, xylitol,malitol and corn syrup.
 17. A method of claim 1, further comprising thestep of adding nuts to said grain mixture, wherein said nuts areselected from a group consisting of peanuts, walnuts, cashews, pecansand almonds.
 18. The method of claim 1, further comprising the step ofadding seeds to said grain mixture, wherein said seeds are selected froma group consisting of pine nuts, sunflower, sesame and flax.
 19. Themethod of claim 1, further comprising the step of adding fruit to saidgrain mixture, wherein said fruit is selected from a group consisting ofdates, prunes, figs, apricots, peaches, apples, pears, cranberries,blueberries, strawberries, cherries, mangos, pineapples, papaya, grapes,kiwi, dragon fruit and pomegranates.
 20. The method of claim 1, whereinthe sweetener is about 0.02% to about 70% by weight of the food product.